How to Make Fried Noodles with Sauces – & The Silent Movie Hangout

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Wat Tan Hor

Wat Tan Hor

I feel the need to reiterate this because unlike my online followers, most of my “real world” customers still think “restaurant” and not much else when they think of me, despite my Concord establishment having closed for nearly a year now – but one of my many activities is to run regular Google Hangouts On Air.

For the uninitiated, these are Live internet broadcasts that are accessible via Google+ and YouTube, and if you miss them as they happen, they are automatically uploaded to my YouTube channel (subscribe here – http://youtube.com/jackiemsydney) so you have no excuse not to catch them after the fact (hint, hint).

What I do in these sessions, fundamentally, is to teach people about Malaysian cooking, so watch enough of these videos/broadcasts and you, too, could realise your dream of becoming an underpaid, overworked Malaysian restaurateur 😛

Anyhow, the production values in these broadcasts are non-existent because I fly by the seat of my pants in running them. This coupled with the newness of the technology behind Google Hangouts On Air means that I occasionally encounter glitches including during one that took place just this Sunday past.

Shae, my crew member, had come along to help out but what we didn’t realise was that nobody tuning in could hear us. It wasn’t until we wrapped up the broadcast that I noticed all these messages from people frantically trying to get our attention…I’d like to say it was my first time running an inadvertent silent movie Hangout, but that’s not even the case – it’s happened once before :/

Still, I’m nothing if not resilient (read: thick-skinned), so I re-ran the Hangout the following evening, this time with offers of help from others in the Google+ community inc. Cynthia Lim who kindly jumped into the Hangout to confirm the audio is all good from her end, so thank you Cyn!

The topic (I’m running a series on Noodles at the moment) was Fried Noodles w/Sauces, so I’ve included a couple of different variations on doing this, covering techniques used for Wat Tan Hor and Kway Teow Siram.

Here’s the “encore” video; no lip-reading skills required.  And the recipe variations follow below 🙂

 

Noodles – 1

250g fresh rice noodles, wide-cut

2 tsp oil (I use Carotino)

  1. Heat 1 tsp oil in wok until smoking hot.
  2. Add noodles, fry until lightly singed/crispy. Add more oil during cooking process if required.
  3. Remove and set aside.

Noodles – 2

250g fresh rice noodles, wide-cut

2 tsp oil

½ tsp soya sauce

½ tsp thick soy (I use Cheong Chan thick caramel sauce)

1 egg

  1. Heat 1 tsp oil in wok until smoking hot.
  2. Add noodles, toss, then add the 2 sauces. Add more oil if required.
  3. Crack the egg into the noodles, break it up gently and fold through noodles.
  4. Remove and set aside.
Fresh Rice Noodles w/Thick Soy pic

Fresh Rice Noodles w/Thick Soy

Noodles – 3

100g fresh thin wheat noodles/egg noodles for stir-fry

1 cup oil

  1. Heat oil in wok to about 180’C.
  2. Add a handful of noodles, deep-fry for 1-2 minutes until crispy, turning over if required to make sure it’s evenly fried.
  3. Remove and drain on paper towels. Repeat with remaining noodles.
Thin Egg Noodles Deep-Fried

Crispy, deep-fried Thin Egg Noodles

Sauce – 1 (Kway Teow Siram)

2 tsp oil

2 tsp minced garlic

Variety of seafood or sliced chicken

1 ½ cups chicken stock or water

2/3 Tbsp chicken stock granules

1 tsp oyster sauce

Dash of pepper

Some Chinese greens, cut into 2” lengths

1 ½ Tbsp tapioca starch or cornstarch mixed with equal amount of water

  1. Heat oil, then add minced garlic and sauté until aromatic & light brown in colour.
  2. Add seafood/meat and cook for ½-1 minute.
  3. Add chicken stock/water, chicken stock granules, oyster sauce, pepper and Chinese greens.
  4. Bring to a low simmer; once meat/seafood is cooked through, stir in starch mixture.
  5. Stir for about 10-20 seconds until mixture is thickened, then remove from heat and pour over noodles. Serve w/side of sliced chillies in soy sauce or fish sauce.
Kway Teow Siram Sauce

Kway Teow Siram Sauce

Sauce – 2 (Wat Tan Hor)

  1. Same as Sauce-1, but after turning off heat at the end, crack in two eggs, stir in one direction until mixed through, then serve over noodles.
Wat Tan Hor Sauce

Wat Tan Hor Sauce

Sauce – 3 (Thai-style LadNa Sauce)

  1. Same as Sauce-1, but omit oyster sauce and instead, fry one Tbsp salted soy beans with the minced garlic at the start. Add a pinch of sugar into the sauce if you like it slightly sweet.
Crispy Egg Noodles w/Sauce

Crispy Egg Noodles w/Sauce

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